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LC/MS- and GC/MS-based metabolomic profiling to determine changes in flavor quality and bioactive components of Phlebopus portentosus under low-temperature storage
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Recent developments in the analysis of musty odour compounds in water and wine: A review
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Description of the mechanisms underlying geosmin production in Penicillium expansum using proteomics
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Factors affecting mushroom Pleurotus spp.
inferredcites →https://doi.org/10.1016/j.talanta.2004.07.014openalex-snapshot
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Essential oils as additives in biodegradable films and coatings for active food packaging
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An extensive review of the extraction techniques and detection methods for the taste and odour compound geosmin (trans-1, 10-dimethyl-trans-9-decalol) in water
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Integrated Metabolomics and Transcriptomics Unravel the Metabolic Pathway Variations for Different Sized Beech Mushrooms
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Pyrrole Alkaloids from the Edible Mushroom Phlebopus portentosus with Their Bioactive Activities
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Basidiome formation of an edible wild, putatively ectomycorrhizal fungus, Phlebopus portentosus without host plant
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